You will need: Ingredients:
Stove 1/3 cup wheat rice
Medium bowl 4 small red bell peppers
Knife 3/4lb lean ground turkey
3-Quart saucepan/lid 1.5 cups pureed tomatoes
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon oregano
1 tablespoon minced garlic
1. Cook rice according according to the package directions, omitting butter or oil. Boiling in plain water is best. Let cool for about 10 minutes once cooked and drained.
2. Slice off the top 1-1.5 inches of each bell pepper and remove and discard the seeds. Rinse with cool water and shake well.
3. Combine rice, turkey, dry ingredients and 1/4 cup of the pureed tomatoes.
4. Spoon mixture evenly in each pepper. You may need to gently push on mixture to push further into the peppers.
5. Place the peppers in a 3 quart saucepan (I use the same saucepan to cook the rice too; less dishes).
6. Pour the remaining 1.25 cups of pureed tomatoes around the peppers and set the pan over a medium-high heat. Bring the juice to a boil. Reduce the heat and cover; simmer until the peppers are tender and the turkey is cooked through. This takes approximately 20 minutes. Serve with the juice in the pan.
Weight Watchers: 4 points
Weight Watchers Points Plus: 5 points
Calories: 208
Stove 1/3 cup wheat rice
Medium bowl 4 small red bell peppers
Knife 3/4lb lean ground turkey
3-Quart saucepan/lid 1.5 cups pureed tomatoes
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon oregano
1 tablespoon minced garlic
1. Cook rice according according to the package directions, omitting butter or oil. Boiling in plain water is best. Let cool for about 10 minutes once cooked and drained.
2. Slice off the top 1-1.5 inches of each bell pepper and remove and discard the seeds. Rinse with cool water and shake well.
3. Combine rice, turkey, dry ingredients and 1/4 cup of the pureed tomatoes.
4. Spoon mixture evenly in each pepper. You may need to gently push on mixture to push further into the peppers.
5. Place the peppers in a 3 quart saucepan (I use the same saucepan to cook the rice too; less dishes).
6. Pour the remaining 1.25 cups of pureed tomatoes around the peppers and set the pan over a medium-high heat. Bring the juice to a boil. Reduce the heat and cover; simmer until the peppers are tender and the turkey is cooked through. This takes approximately 20 minutes. Serve with the juice in the pan.
Weight Watchers: 4 points
Weight Watchers Points Plus: 5 points
Calories: 208
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